Zucchini bread

It’s a gorgeous summer day in Chicago. So why not stay inside, fire up the oven and make zucchini bread?IMG_5738

With two zucchinis in this week’s CSA share, and surely more to come, I was itching to attempt my first ever loaves. I found this recipe for Mom’s Zucchini Bread on Allrecipes.com, which left me wondering why my mom never made zucchini bread when I was growing up. When I called to ask, she said, “Because I don’t like it.” I’ve found this is her standard explanation for why we never had myriad foods I discovered as an adult.

I grated the larger of the two zucchinis in the food processor in mere seconds. The recipe calls for two cups, but I ended up with about 2 1/2 cups and threw it all in. My only other modification was substituting a cup of whole wheat flour for a cup of the all-purpose flour. The batter was really thick until I added in the grated zucchini, and tasted delicious. (Yes, I still lick the beater.)

No complaints about the end result:

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